Recipe: Mashed Tomato Potatoes

We can’t believe it, but the holidays are just around the corner! Try this low-sodium, low-protein spin on a classic Thanksgiving side.

If you enjoy this recipe, check out our cookbook (it would also make a great gift!)


  • 2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
  • 2 garlic cloves, peeled
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 medium scallions, trimmed and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 5 medium tomatoes, chopped

Cooking instructions

  1. Place the potatoes and garlic in a large saucepan and cover with water.
  2. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.
  3. Drain the potatoes and garlic.
  4. Mash with a potato masher or a fork until smooth.
  5. Blend in the milk, butter, parsley, scallions, Parmesan and salt.
  6. Gently fold in the tomatoes.

Nutrition information

  • Calories 190
  • Fat 8.1 g
  • Carbohydrates 25 g
  • Protein 6 g
  • Dietary Fiber 3.2 g
  • Calcium 114 mg
  • Phosphorus 125 mg
  • Sodium 262 mg
  • Potassium 578 mg


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